Witloof in the pan

ingredients

• Witloof in the pan

  • 1/4 cup extra virgin olive oil
  • 4 slim witloof, trimmed and halved
  • flaky sea salt
  • 2 cloves garlic, thinly sliced
  • 1/2 lemon, finely grated zest
  • 1/4 cup dry white wine
  • 2 tablespoon chopped parsley
  • lemon wedges, for serving

method

• Witloof in the pan

  • 1

    Heat the oil in a medium frying pan over medium heat. Add witloof to pan cut-side down. Sprinkle with sea salt and scatter with garlic and lemon zest. Pour wine around (not over) the witloof. Bring to a bubble, then cover pan with a lid, lower heat and cook gently for 10 minutes, until starting to feel tender.

  • 2

    Remove lid, increase heat to high and bubble away the liquid. Continue cooking until the witloof is golden.

  • 3

    Transfer witloof to a heated cooking dish, browned-side up, and scatter with parsley. Serve with lemon wedges.